Water,
The chemistry of life from our "Aging Younger" ionizer

I like
to start with reminding people that cancer is only the symptom of the
disease and high acidity and a low oxygen environment are the disease. In
order to oxygenate the cells you must breathe deeply and
often, many times
per day and drink alkaline water daily from a water ionizer like ours.
Whenever we attempt to
determine whether there is life as we know it on Mars or other planets,
scientists first seek to establish whether or not water is present. Why?
Because life on earth totally depends on water. A High percentage of living
things, both plant and animal, are found in water. All life on earth is
thought to have arisen from water. The bodies of all living organisms are
composed largely of water. About 70 to 90 percent of all organic matter is
water.
The chemical reactions in all plants and animals that support life take
place in a water medium. Water not only provides the medium to make these
life sustaining reactions possible, but water itself is often an important
reactant or product of these reactions. In short, the chemistry of life is
water chemistry.
Water, the universal solvent
Water is a universal, superb solvent due to the marked polarity of the water
molecule and its tendency to form hydrogen bonds with other molecules. One
water molecule expressed with the chemical symbol H2O, consists of 2
hydrogen atoms and 1 oxygen atom.
Standing alone, the hydrogen atom contains one positive proton at its core
with one negative electron revolving around it in a three-dimensional shell.
Oxygen, on the other hand, contains 8 protons in its nucleus with 8
electrons revolving around it. This is often shown in chemical notation as
the letter O surrounded by eight dots representing 4 sets of paired
electrons.
The single hydrogen electron and the 8 electrons of oxygen are the key to
the chemistry of life because this is where hydrogen and oxygen atoms
combine to form a water molecule or split to form ions. Hydrogen tends to
ionize by losing its single electron and form single H+ ions which are
simply isolated protons since the hydrogen atom contains no neutrons. A
hydrogen bond occurs when the electron of a single hydrogen atom is shared
with another electronegative atom such as oxygen that lacks an electron.
Polarity of water molecules
In a water molecule, two hydrogen atoms are covalently bonded to the oxygen
atom. But because the oxygen atom is larger than the hydrogen's, its
attraction for the hydrogen's electrons is correspondingly greater so the
electrons are drawn closer into the shell of the larger oxygen atom and away
from the hydrogen shells. This means that although the water molecule as a
whole is stable, the greater mass of the oxygen nucleus tends to draw in all
the electrons in the molecule including the shared hydrogen electrons giving
the oxygen portion of the molecule a slight electronegative charge.
The shells of the hydrogen atoms, because their electrons are closer to the
oxygen, take on a small electropositive charge. This means water molecules
have a tendency to form weak bonds with other water molecules because the
oxygen end of the molecule is negative and the hydrogen ends are positive.
A hydrogen atom, while remaining covalently bonded to the oxygen of its own
molecule, can form a weak bond with the oxygen of another molecule.
Similarly, the oxygen end of a molecule can form a weak attachment with the
hydrogen ends of other molecules. Because water molecules have this
polarity, water is a continuous chemical entity.
These weak bonds play a crucial role in stabilizing the shape of many of the
large molecules found in living matter. Because these bonds are weak, they
are readily broken and re-formed during normal physiological reactions. The
disassembly and re-arrangement of such weak bonds is in essence, the
chemistry of life.
To illustrate water's ability to break down other substances, consider the
simple example of putting a small amount of table salt in a glass of tap
water. With dry salt (NaCl) the attraction between the electropositive
sodium (Na+) and electronegative chlorine (Cl-) atoms of salt is very strong
until it is placed in water. After salt is placed in water, the attraction
of the electronegative oxygen of the water molecule for the positively
charged sodium ions and the similar attraction of the electropositive
hydrogen ends of the water molecule for the negatively charged chloride ions
are greater than the mutual attraction between the outnumbered Na+ and Cl-
ions. In water, the ionic bonds of the sodium chloride molecule are broken
easily because of the competitive action of the numerous water molecules.

As we can see from
this simple example, even the delicate configuration of individual water
molecules enables them to break relatively stronger bonds by converging on
them. This is why we call water the universal solvent. It is a natural
solution that breaks the bonds of larger, more complex molecules. This is
the chemistry of life on earth, in water and on land.
Oxidation-reduction
reactions
Basically, reduction means the addition of an electron (e-), and its
converse, oxidation means the removal of an electron. The addition of an
electron, called reduction, stores energy in the reduced compound. The
removal of an electron, called oxidation, liberates energy from the oxidized
compound. Whenever one substance is reduced, another is oxidized.

To clarify these terms, consider any two molecules, A and B, for example.
When molecules A and B come into contact, here is what happens:
B grabs an electron from molecule A. Molecule A has been oxidized because it
has lost an electron.
The net charge of B has been reduced because it has gained a negative
electron (e-).
In biological systems, removal or addition of an electron constitutes the
most frequent mechanism of oxidation-reduction reactions. These
oxidation-reduction reactions are frequently called redox
reaction.
Acids and Bases
An acid is a substance that increases the concentration of hydrogen ions
(H+) in water. A base is a substance that decreases the concentration of
hydrogen ions, in other words, increasing the concentration of hydroxide
ions OH-.
The degree of acidity or alkalinity of a solution is measured in terms of a
value known as pH, which is the negative logarithm of the concentration of
hydrogen ions: pH = 1/log[H+] = -log[H+]
What is pH?
On the pH scale, which ranges from 0 on the acidic end to 14 on the alkaline
end, a solution is neutral if its
pH is 7. At pH 7, water contains equal
concentrations of H+ and OH- ions, which are legally in tap water. Substances with a pH less than 7 are
acidic because they contain a higher concentration of H+ ions. Substances
with a
pH higher than 7 are alkaline because they contain a higher
concentration of OH- than H+. The pH scale is a log scale so a change of one
pH unit means a tenfold change in the concentration of hydrogen ions.
Importance of balancing pH
Living things are extremely sensitive to
pH and function best (with certain
exceptions, such as certain portions of the digestive tract) when solutions
are nearly neutral. Most interior living matter (excluding the cell nucleus)
has a
pH
of about 6.8.

Blood plasma and other
fluids that surround the cells in the body have a pH of 7.2 to 7.3. Numerous
special mechanisms aid in stabilizing these fluids so that cells will not be
subject to appreciable fluctuations in pH. Substances that serve as
mechanisms to stabilize pH are called buffers. Buffers have the capacity to
bond ions and remove them from solution(s) whenever their concentration
begins to rise. Conversely, buffers can release ions whenever their
concentration begins to fall.
Buffers thus help to minimize the fluctuations
in pH. This is an important function because many biochemical reactions
normally occurring in living organisms either release or use up ions.
Oxygen: Too much of a good thing?
Oxygen is essential to survival. It is relatively stable in the air, but
when too much is absorbed into the body it can become active and unstable
and has a tendency to attach itself to any biological molecule, including
molecules of healthy cells. The chemical activity of these free radicals is
due to one or more pairs of unpaired electrons. About 2% of the oxygen we
normally breathe becomes active oxygen, and this amount increases to
approximately 20% with aerobic exercise.
Such free radicals with unpaired electrons are unstable and have a high
oxidation potential, which means they are capable of stealing electrons from
other cells. This chemical mechanism is very useful in disinfectants such as
hydrogen peroxide and ozone which can be used to sterilize wounds or medical
instruments. Inside the body these free radicals are of great benefit due to
their ability to attack and eliminate bacteria, viruses and other waste
products. I like to think about them in the same manner as the fire
department controls fires. They start a controlled burn; that means they are
burning off the grass and weeds that would keep the fire from reaching a
neighborhood. These free radicals are doing the same type of job in our
body.
Active Oxygen in the body
The problems arise, however, when too many of these free radicals are turned
loose in the body where they can also damage normal healthy tissue.
Putrefaction sets in when microbes in the air invade the proteins, peptides,
and amino acids of eggs, fish and meat. The result is an array of unpleasant
substances such as:
1.
Hydrogen
2. sulfide
3.
Ammonia
4.
Histamines
5.
Indoles
6.
Phenols
7.
Scatoles
These substances are also produced naturally in the digestive tract when we
digest food which results in the unpleasant odor evidenced in feces.
Putrefaction of spoiled food is caused by microbes in the air; this natural
process is duplicated in the digestive tract by intestinal microbes. All
these waste products of digestion are pathogenic, that is, they can cause
disease in the body.
Hydrogen sulfide and ammonia are tissue toxins that can damage the liver.
Histamines contribute to allergic disorders such as atopic dermatitis,
urticaria (hives) and asthma. Indoles and phenols are considered
carcinogenic. Because waste products such as hydrogen sulfide, ammonia,
histamines, phenols and indoles are toxic, the body's defense mechanisms try
to eliminate them by releasing neutrophils (a type of leukocyte, or white
corpuscle). These neutrophils produce active oxygen, oddball oxygen
molecules that are capable of scavenging disintegrating tissues by gathering
electrons from the molecules of toxic cells.
Problems arise, when too many of these active oxygen molecules or,
free radicals
are produced in the body. They are extremely reactive and can
also attach themselves to normal, healthy cells and damage them genetically.
These active oxygen radicals steal electrons from normal, healthy biological
molecules. This electron theft by active oxygen oxidizes tissue and can
cause disease.

Because active oxygen can damage normal tissue, it is essential to scavenge
this active oxygen from the body before it can cause disintegration of
healthy tissue. We must have an effective method to block the oxidation of
healthy tissue by active oxygen, that can attempt to prevent disease and we
accomplish this by taking our measurable antioxidants. Measured with cold
light laser test for their quantity in the skin tissue and re-measured every
30-days to insure that they are increasing in the skin tissue.





Our measurable Antioxidants block dangerous oxidation
Our high antioxidant formulas are one way to protect healthy tissue from the ravages of oxidation caused by
active oxygen is to provide free electrons to active oxygen radicals, thus
neutralizing their high oxidation potential and preventing them from
reacting with healthy tissue.
Research on the link between diet and cancer is far from complete, but some
evidence indicates that what we eat may affect our susceptibility to cancer.
Avocados for example are high in
glutathione and that is the chief antioxidant.
Some foods seem to help defend against cancer, others appear to promote it.
Much of the damage caused by carcinogenic substances in food may come about
because of an oxidation reaction in the cell. In this process, an oddball
oxygen molecule may damage the genetic code of the cell. Our research shows that substances that prevent oxidation -- called
ANTIOXIDANTS
-- can
block the damage. This leads naturally to the theory that the intake of
natural antioxidants could be an important aspect of the body's defense
against cancer. Substances that some believe inhibit cancer include
vitamin
C, vitamin E, beta-carotene, selenium, which are part of our high
antioxidant formulas, and our
glutathione powder (an amino acid) as
well as Omega-3's. These
substances are reducing agents. They supply electrons to
free radicals and
block the interaction of the free radical with normal tissue.
How we can avoid illness
As we mentioned earlier, the presence of toxic waste products such as
hydrogen sulfide, ammonia, histamines, indoles, phenols and scatoles impart
an offensive odor to human feces. In the medical profession, which we refer
to as the sickness industry, it is well
known that patients suffering from hepatitis and cirrhosis pass particularly
odoriferous stools. Excessively offensive stools caused by the presence of
toxins are indicators of certain diseases, and the body responds to the
presence of these toxins by producing neutrophil leukocytes to release
active oxygen in an attempt to neutralize the damage to organs that can be
caused by such waste products. But when an excess amount of such active
oxygen is produced, it can damage healthy cells as well as neutralize
toxins. This leads us to the conclusion that we can minimize the harmful
effect of these active oxygen radicals by reducing them with an ample supply
of electrons from our functional water produced by our Aging Younger water
ionizer as well as supplementing with our high antioxidant formulas.
Water, the natural solution
There is no substitute
for a healthy balanced diet, especially rich in
antioxidant
materials such
as vitamin C, vitamin E, beta-carotene, and other foods that are good for
us. However, these substances are not the best source of free electrons that
can block the oxidation of healthy tissue by active oxygen.
Water from our Aging Younger water ionizer treated by electrolysis
to increase its reduction potential is the
best solution to the problem of providing a safe source of free electrons to
block the oxidation of normal tissue by free oxygen radicals. We believe
that reduced water, water with an excess of free electrons to donate to
active oxygen, is the best solution because:
The reduction potential of water can be dramatically increased over other
antioxidant
in food and help improve the absorption of verifiable
vitamin supplements. The molecule weight of reduced
water is low, making it fast acting and able to reach all tissues of the
body in a very short time.
What is IONIZED WATER?
Ionized water is the product of mild
electrolysis which takes place in the
Aging Younger ionized water unit. The production of ionized water, its
properties, and how it works in the human body are described in the next
section. Ionized water is treated tap water that has not only been filtered,
but has also been reformed in that it provides reduced water with a large
mass of electrons that can be donated to active oxygen in the body to block
the oxidation of normal cells when consumed within 24 hours of its
collection from the Aging Younger water ionizer unit.
THE pH-10 in the "Aging Younger" IONIZED WATER UNIT
Tap water: What it is and isn't
Normal tap water, for example, with a pH of 7 is approximately neutral on
the pH scale
of 0 to 14. When measured with an ORP (oxidation
reduction potential)
meter, its redox potential is approximately +400 to +500 mV. Because it has
a positive redox potential, it is apt to acquire electrons and oxidize other
molecules. Reduced Ionized Water, on the other hand, has a negative redox
potential of approximately -250 to -350 mV. This means it has a large mass
of electrons ready to donate to electrons that are thieving active oxygen.
Before discussing the properties of Ionized Water further, let's take a look
at what happens inside an Ionized Water producing unit.
How an IONIZED WATER Unit works
The Ionized Water unit, measure 15-inches tall, 16-inches wide and 4-3/4
inch thick, is an electrical appliance connected to your kitchen water
faucet to
perform electrolysis
on tap water before you drink it, or use it, in the
kitchen for drinking, cooking or cleaning.

A
special attachment re-directs tap water out of the faucet through a plastic
hose into the Ionized Water unit. Inside the Ionized Water unit, the water
is first filtered through two activated filters, charcoal and silver to
remove trash and impurities. Next, the filtered water passes into an
electrolysis chamber equipped with platinum-coated titanium electrodes where
electrolysis takes place. High alkaline water is discharged from the top of
the ionizer unit through a flexible metal tube and the acid minerals are
split away and are removed from the tap water; then the acid water is
diverted back to the sink to drain through a small plastic tube.
Cations, positive ions, gather at the negative electrodes to create cathodic
water (reduced water) that come out of the flexible tube for drinking.
Anions, negatively charged ions, gather at the positive electrode to make
anodic water (oxidized water) that is diverted back into the sink through
the small plastic tube.


Through electrolysis, reduced water not only gains an excess amount of
electrons
(e-), but the cluster of H 2O seem to be reduced in size from about 10 to 17
molecules per cluster to 4 to 6 molecules per cluster.
The reduced water comes out of the flexible tube at the top of the ionizer, and the oxidized water comes out
of a separate plastic tube leading into the sink. You can use the reduced water for
drinking or cooking. The oxidation potential of the oxidized water that
drains back into the sink, makes a good sterilizing agent, ideal for washing hands, cleaning food or kitchen
utensils, and helping minor wounds to heal.
What the "Aging Younger" IONIZED WATER Unit Produces
Redox potential comparison
After electrolysis
of the water inside the
"Aging Younger" Ionized Water unit, reduced water
comes out of the cathodic side and oxidized water comes out of the anodic
side. Compare these measurements of these three types of water: tap water
before electrolysis, the reduced water, and the oxidized water.

Redox potential, not pH, is the more crucial factor
Traditionally we have judged the properties of water from the standpoint of
pH, in other words, whether water is acidic or alkaline. According to Dr.
Yoshiaki Matsuo PhD., the inventor of the Ionized Water unit, he states: "In my
opinion, redox potential is of more value than pH. The importance of
pH should not be overlooked due to its
importance but the average pH of blood is 7.4 and acidosis or
alkalosis are defined according to deviation within the range of 7.4 +-
0.005. But nothing has been discussed about ORP, or oxidation-reduction
potential."
The
pH of tap water is about pH 7, or neutral. When tap water is
electrolyzed into Ionized Water, its reduced water has a
pH of about 9.5 to 10 and
the oxidized water a
pH of about 3.9 to 4. Even if you make alkaline water of pH 9
by adding sodium hydroxide you increase the cluster size by adding molecules
to the water or, if you make acidic water of pH 3 by adding hydrogen
chloride, you will find very little change in the ORP values of the two
waters. On the other hand, when you divide tap water with electrolysis you
can see the ORP fluctuate by as much as +- 1,000 mV. By electrolysis we can
obtain reduced water with negative potential that is and antioxidant and good for the body.
USING pH "Aging Younger" IONIZED WATER
What IONIZED WATER Does
The Ionized Water unit produces two kinds of water with different redox
potentials, one with a high reduction potential and the other with a high
oxidation potential.

Reduced Water
When taken internally, the reduced Ionized Water with its redox potential of
-250 to -350 mV readily donates its electrons to oddball oxygen radicals and
blocks the interaction of the active oxygen with normal molecules.

A biological molecule (BM) remains intact and undamaged.
Undamaged biological molecules are less susceptible to infection and
disease. Ionized Water gives up an extra electron and reduces the active
oxygen (AO), thus rendering it harmless. The AO is reduced without damaging
surrounding biological molecules. Substances which have the ability to
counteract active oxygen by supplying electrons are called scavengers.
Reduced water, therefore, can be called scavenging water.
When taken internally, the effects of reduced water are immediate. Ionized
Water inhibits excessive fermentation in the digestive tract by reducing
indirectly metabolites such as hydrogen sulfide, ammonia, histamines,
indoles, phenols and scatoles, resulting in a cleaner stool within days
after reduced water is taken on a regular basis. In 1965, the Ministry of
Welfare of Japan announced that reduced water obtained from electrolysis can
prevent abnormal fermentation of intestinal microbes.
Oxidized Water
Oxidized water with its redox potential of +700 to +800 mV is an oxidizing
agent that can withdraw electrons from bacteria and kill them. The oxidized
water from the Ionized Water unit can be used to clean hands, kitchen
utensils, fresh vegetables and fruits, and to sterilize cutting boards and
minor wounds. Tests have shown that oxidized water can be used effectively
to help heal athlete's foot, minor burns, insect bites, scratches, & so on.
Dr. Yoshiaki Matsuo, Vice Director of the Water Institute of Japan, has
developed another apparatus capable of producing hyper-oxidized water with a
redox potential of +1,050 mV or more, and a pH lower than 2.7. We have an
associate who is developing this hyper oxidized water for the US now. Tests have
shown that this hyper oxidized water can quickly destroy MRSA (Methecillin
Resistant Staphylococcus Aureus).
Although hyper-oxidized water is a powerful sterilizing agent, it won't harm
the skin. In fact, it can be used to heal. Hyper-oxidized water has proven
effective in Japanese hospitals in the treatment of bedsores and operative
wounds with complicated infections. But perhaps the most exciting future
application of hyper-oxidized water is in the field of agriculture where it
has been used effectively on plants to kill fungi and other plant diseases.
Hyper-oxidized water is non-toxic, so agricultural workers can apply it
without wearing special protective equipment because there is no danger of
skin or respiratory damage. An added benefit of using hyper-oxidized water to
spray plants is that there is no
danger to the environment caused by the
accumulation of toxic chemicals in the ground.
The "Aging Younger" Ionized Water Is A Superior Antioxidant Diet
Today we read much about correct dieting principles and paying attention to
what we eat in order to stay healthy. However this is assuming too much. Our
under valued diets, even if we consume veggies and fruits are still inferior.
Fruits and vegetables are harvested green to last through the packaging and
shipping and lack the necessary micronutrients necessary to sustain a
healthy body. Trying to eat healthy with the live foods that are available is a sensible practice , but it is
surprising that many of us don't realize that the bulk of what we eat is
composed of water. Vegetables and fruits are 90% water; fish and meat are
about 70% water as well. Even advocates of the importance of vitamin C in
diet staples have to admit, that its potency, namely the
redox reaction
potential of
this important vitamin, rapidly diminishes with age and through the preparation
of the food for the
dining table. Carbohydrates, the main constituent of vegetables and fruit,
has a molecular weight of 180 whereas water has a much lower molecular
weight of 18.

The "Aging Younger" Ionized Water with its low molecular weight and high
reduction potential makes it a superior scavenging agent of active oxygen.
But
electrolysis inside the Ionized Water unit not only charges the reduced
water with electrons, but it also reduces the size of reduced water molecule
clusters.
NMR (Nuclear Magnetic Resonance) analysis reveals that tap water and well
water consists of clusters of 10 to 17 H2 0 molecules.
Electrolysis
of water
in the Ionized Water unit reduces these clusters to about half their normal
size -- 4 to 6 water molecules per cluster.


As the graph shows, the NMR signal that measures cluster size by line width
at half-amplitude shows 65 Hz for reduced water and 133 Hz for tap water,
revealing that the reduced water clusters are approximately half the size of
tap water clusters.
This is why the body more readily absorbs Ionized Water than untreated tap
water. Ionized Water quickly permeates the body and blocks the oxidation of
biological molecules by donating its abundant electrons to active oxygen,
enabling biological molecules to replace themselves naturally without damage
caused by oxidation that can cause disease.
SUMMARY AND CONCLUSIONS
Upstream and Downstream Theory
Prevent disease at the source
According to Dr. Hidemitsu Hayashi, Director of the Water Institute of
Japan, "To eliminate the pollutants in a large stream that is contaminated
at its source, we must work on the problems upstream at the headwaters --
the source of the pollution -- not downstream where we can only try to treat
the evidence of damage caused by the pollution. The "Aging Younger"
water ionizer's contribution
to preventive medicine is essentially upstream treatment."

Upstream
According to our model, we consider the digestive tract upstream where we
intake water and food. Although many people today in developed countries are
growing more skeptical about what they eat, they tend to concentrate more on
what the food contains rather than the metabolized products of foods in the
digestive tract.
Upstream



For example, consider the typical balanced diet of meat and vegetables. Meat
protein is metabolized into amines while nitrates from fertilizers used to
grow vegetables metabolize into nitrites in the digestive tract. These
amines and nitrites combine to form nitrosamine, a recognized
carcinogen.
We've already discussed that odoriferous feces are evidence of excessive
fermentation in the digestive tract, and thus reduced water performs a very
important function upstream in the digestive tract by reducing this
excessive fermentation as evidenced by cleaner stools within days of
starting a steady regimen of reduced water.
Downstream



Downstream
Downstream from the digestive tract, starting at the liver, ionized reduced
water quickly enters the liver and other organs first, due to its lower
molecular weight, and, secondly, the size of its clusters. At tissue sites
throughout the body, ionized reduced water with its safe, yet potent
reduction potential readily donates its passenger electrons freely to active
oxygen and neutralizes them so they cannot damage the molecules of healthy
cells. In other words acting as an antioxidant. Normal cells are protected
from the electron thievery of active oxygen and allowed to grow, mature,
function and regenerate without interference from rogue, oddball oxygen or
acid radicals which tend to steal the electrons from the molecules
of
normal, healthy biological molecules.
The water boom
We are now in the midst of a water boom in the US. In Japan and other countries,
consumers are buying various kinds of bottled and canned water even though
water is one of our most abundant vital resources. Research data reveals
that bottled mineral waters have an ORP (Oxidation-Reduction
Potential) of +200 mV, slightly lower than the +400 mV
measured for ordinary tap water; this is referred to as the
cleanliness of water, which is misleading. We can say that bottled mineral water is at least
marginally better than tap water from the viewpoint of ORP but not in pH. Compared to any
processed water for sale. However, Ionized Water that has been structured,
like the high pH produced by the "Aging Younger" (TM) water ionizer,
with its reduction potential of -250 to -300 mV is way beyond comparison due
to its ability to scavenge active oxygen or acid radicals.
Order an "Aging Younger" water ionizer by
email -- OR by Phone: 954-742-4430
The statements enclosed
herein have not been evaluated by the Food and Drug Administration. The
products mentioned on this site are not intended to diagnose, treat, cure,
or prevent any disease. Information and statements made are for educational
purposes and are not intended to replace the advice of your family doctor.